Investigation of influence of fat mixtures on the quality of cookies and cakes
1989
Gavrilovic, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Vrbaski, Z. | Jovanovic, O. | Vranac, K.
Four samples of fat mixtures were prepared in which the basic fat was the hydrogenated soybean oil with the melting point of 28-30'C and 34-36'C. Modification of solid phase content in fat mixtures was performed by the addition of completely hydrogenated tallow. Mono-diglyceride based on saturated fatty acids was used as an emulgator. The influence of the hydrogenation level of soybean oil and additives used, on the physical characteristics of fat mixtures and the influence of fat mixtures on the organoleptic properties and physical characteristics of sugar cookies, sugar-fatty moulded cake and pound cake was investigated by using baking test. It was found that the hydrogenation level of soybean oil is determined by the solid triglyceride content in fat mixtures. Other components also have influence on formation of melting point and crystalization characteristics of fat mixtures. These fat mixtures have poor air absorbing capacity. The volume density of cream is classified according to the share of monodiglyceride. The influence of fat mixtures is less expressed in the quality of sugar cookies. Fat mixture with higher hydrogenation level of soybean oil and higher mono-diglyceride share has influence on the good properties of sugar-fatty moulded cake. Fat mixtures is less expressed in the quality of sugar cookies. Fat mixture with higher hydrogenation level of soybean oil and higher mono-diglyceride share has influence on the good properties of sugar-fatty moulded cake. Fat mixture with lower hydrogenation level of soybean oil and higher mono-diglyceride share has influence on the quality of pound cake.
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Эту запись предоставил Unassigned data from Yugoslavia